Well I finally found a book that tackles reducing blood sugar spikes, and that gives a list of ways to reduce the effect of eating carbohydrates. He does list foods and drinks a diabetic should add or eliminate from their diet. But more importantly he also provides a good description of how your digestive system functions and how to make it function to reduce after meal blood sugar spikes. Finally someone who understands the importance of controlling blood sugar, not just taking medications.

Starches are one of the biggest culprits when it comes to the nation's weight problems. Starches spike blood sugar levels, which can make losing weight nearly impossible. Unfortunately, many of favorite foods-pasta, bread, rice-are the worst offenders. But who wants to cut out these delicious dishes and feel deprived?

By focusing on certain foods that slow the effect of starches on blood sugar, The Sugar Blockers Diet offers a smart eating strategy that can be maintained for life. These foods, called sugar blockers, include all kinds of everyday foods from steak or cheese to vinaigrette or a glass of wine. Learning how to include these foods at every meal will not only help readers lose weight, but also help them reverse insulin resistance and defend against diabetes.

Got this book at the library last time. It was published in 2012 but this cardiologist wrote information about leading edge studies and research. So the book remains current in information discussed. He took his medical knowledge and used it to control his own diabetes. Then he wrote this book and shared what he had found. Wish I'd found it years ago.

Sooo why the heck are MD's now recommending Gastric bypass surgery instead of using this MD's approach?? If you developed pre-diabetes or diabetes would you try something like his method?

That old saw “you are what you eat” reflects an oversimplified view of nutrition. The notion that your body is a passive receptacle and its composition directly reflects what’s put into it is a logical assumption. In cooking, to make something sweeter you just add sugar; to make it saltier you add salt. But the human body doesn’t work that way. It can transform one constituent into another. It can turn sugar into fat, fat into sugar, and either into cholesterol. In fact, most of what you eat is turned into something else. You can’t, for example, just measure the level of cholesterol in your blood, reduce your cholesterol intake and count on the level falling accordingly. The body makes about three times as much cholesterol as you eat. If you consume less, it just makes more. It manufactures cholesterol out of sugar, starch, fat-- whatever is available. Perhaps it was this natural tendency to assume that body composition directly reflects what’s put into it that caused the world of nutrition to be turned topsy-turvy by the recent discovery of insulin resistance.